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From the manufacturer

American Made. Easy to Use. Excellent Results

Consistent Low Temperature

A consistent low temperature setting (165 degrees Fahrenheit) so you know that you're smoking food at the low temperature you need... and not cooking and ruining your expensive and well earned batch of salmon or sausage.

Engineered Smoke Ventilation

Engineered for premium smoke ventilation including smoke circulation and proper dehydration. This ensures you get that deep smoke flavor and just the right texture when you're ready to take your food out of the smoker.

Smokes up to 50 lbs!

The smoker's capacity is a whopping 50 pounds, so whether you're smoking a fresh catch of salmon, a batch of elk jerky, or your favorite sausage recipe, you're sure to feed the entire family with the Big Chief.

Easy to Use

For 50 years, Big Chief smokers have been recognized for their easy to use application for all meats.

Original Big Chief and Little Chief smokers still in use after more than 30 years.

Smokehouse Wood Chips

All Natural Hardwoods

Dried at over 1300 degrees

Premium bark-free wood

Low moisture for premium smoke

Made in the USA Since 1968

Manufacturing Big Chief and Little Chief Smokers

In 1968, the Little Chief smoker along with a line of smoking wood chips were introduced to the sport fishing industry in the Pacific Northwest. The Little Chief was quickly recognized by serious fishermen as the the product of choice for smoking their catch of salmon, trout and steelhead. In the early 1980's the larger Big Chief Smoker was introduced, making them the most popular line of fish smokers sold in North America. They remain favorite today with Anglers and Chefs across the country.

Product description

Product Description

You know what's frustrating when it comes to smoking a whole batch of freshly caught salmon, or jerky, sausage, ribs or anything else for that matter? it's when your smoker starts acting crazy with fluctuating temperatures, or when the wood stops smoking because of those fluctuating temperatures, or trying to deal with Bluetooth Wi-Fi techy something or other to control your smoker. All those issues are non-existent when it comes to the big Chief smoker, & have been since the 1960's when it was first introduced. The big Chief maintains a consistent low temperature setting (165 Degree Fahrenheit) so you know that you're smoking food at the low temperature you need... & not cooking & ruining your expensive & well earned batch of salmon or sausage.

Amazon.com

The Big Chief and Little Chief front loading electric smokers allow you to smoke up to 25 or 50 pounds of meat or fish respectively without relying on coals or fire. The self-contained, electric powered smoker is equipped with a heating element that holds a steady heat of 165 degrees Fahrenheit for slow-cook smoking. The durable, aluminum smoker is equipped with a maximum capacity flavor fuel pan to imbue your food with the smoked flavor you choose and is vented for proper dehydration. The easy-slide chrome-plated grills load and unload with ease from the front, like a typical oven. With a dishwasher safe drip pan at the bottom of the smoker, cleanup is easy. The smoker comes complete with a Smokehouse recipe and instruction booklet to get you started and a bag of Chips n' Chunks wood fuel in hickory flavor. The smoker is designed and intended for outdoors use only, and requires no assembly.

Important information

Safety Warning

On Product Combined Cancer Reproductive

Legal Disclaimer

WARNING: This product contains wood dust, a substance known to the State of California to cause cancer. In addition, combustion of wood chips (or pellets), like all wood products, results in the emission of carbon monoxide, soot and other combustion by-products which are known by the State of California to cause cancer, birth defects or other reproductive harm. Use safeguards to avoid inhaling wood dust or wood combustion by-products. For more information go to www.p65warnings.ca.gov

Showing 1-5 of 172 reviews

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Edit for photo 08282015 - Note the door now has a wooden knob and duct tape wrapped metal handle. The knob and hardware were purchased from local hardware store. Using a wood screw, it was attached from the inside and snugged down tightly. Having it like this makes opening the door much easier. There's no longer a need for a hot pad or oven mitts just to take the door out.

Edit (March 22, 2015)I have used this a half dozen times now. I LOVE it. The one thing that MUST be kept in mind is that this is a SMOKER. It doesn't necessarily cook your food unless it is left in there for a VERY LONG TIME. Smoke the product, put it in the oven or finish it off on the stovetop. Your choice.

Play around with the flavorings. Certain smoke has an affinity to certain types of food, but don't forget the tastes within the house. If someone doesn't like apple smoke, well, don't do it. There's plenty of other products from which to choose.

Three months after buying this smoker I finally for a chance to put it to a test.· First thing I want to bring up are the handles. As is, they well burn your hand or fingers trying to lift the access door. I will wrap mine in good or duct tape.· Second, at 140°F, the heat coming from the electric bar really burns up the wood. I'm not quite sure what I amgoing to do about that.· Third, for winter, cold weather or windy use, as many owners have said, a thermal blanket is necessary. I made my own out of ducting insulation and duct tape. The insulation I chose is safe above 200°F.

The product I chose to "test drive" was a bone in pork shoulder roast I had tossed in the slow cooker on "auto" for 8 hours. (Auto can mean just about anything depending on brand and model.) The pork was already succulant, moist and tender.

I used a 50-50 combination of pecan chunks and bourbon barrel wood for this experiment. Bringing this to a full heat/full smoke, about 20-30 minutes. I let the wood burn down. At 45 minutes I disconnected the power source. At 60 minutes I removed the pork. I was rather happy with the results. My only regret was I did not also try the wireless thermometer I had bought specifically to use with the smoker.

DO NOT BUY AMAZON'S EXPERT ASSEMBLY. I REPEAT DO NOT BUY THE AMAZON'S EXPERT ASSEMBLY. Amazon will charge you $119,65 to do the following: Use four nuts and bolts to attach two handles. The rest of so-called assembly is plugging in the electric cord and putting the racks and drip pan in the smoker. (which you do everytime you use it.) THIS IS AN AMAZON RIP OFF THAT IS SO BLATANT THAT IS IS ALMOST CRIMINAL. NOW ABOUT THE SMOKER. The Big or Little Chief Smokers are a "FIVE STAR" product. This is the third Luhr-Jansen (now Smokehouse) smoker that I have purchased. My first was a Little Chief in the late 1960's. My second was a Big Chief top loader which works as just as good as the day I bought it. However, I opted to purchase my third one as I wanted the convenience of a front loader. These smokers are very easy to use, and trouble free. They come with good instructions for smoking and wonderful smoking recipes. The folks in Hood River, OR, (where they are produced) are absolute tops when it comes to customer service. After having used a "Big or Little Chief Smoker" for 50 years, I can safely say you will not be sorry if you purchase one of these wonderful smokers.

I smoke Amberjack, King Fish, Salmon and Mullet with the Big Chief smoker.I read some reviews were people complained about this smoker- that it didn't work well.ITS A LOW TEMP SMOKER, NOT A GRILL or BBQ !This only get 165 degrees, perfect for smoking salmon or fish for fish dip.Remember 165 degree is as hot as it gets.The Big Chief is simplicity and perfection.MINE HAS LASTED 9 YRS AND STILL WORKS FLAWLESSLY!

I am new to smoking. I did a lot of research on what type to get and what brand to get before settling on electric, and this Big Chief specifically. The guide is helpful for how to get started. I have smoked pork tenderloin, ribs, wings, and even pasta (yes - dry). I like the front load as the racks are easy to take in and out individually. I sometimes smoke different items at the same time and need to take out some before others. This is a smoker, not a barbecue so don't expect to cook all the way for meats and other items. I smoke in this, and then use my Weber to finish. I have so far tried Apple Wood and Jack Daniels Whisky Barrel Wood. Both were good. Can't go wrong with Apple. I have found clean up to be easy. Before smoking, oil on racks, and foil on drip pan. I have not yet his cold weather, but expect to have to make an insulation blanket for it. My unit arrived in perfect condition (I see some bad rating because of dents during shipment). I say do your research like I did. You may decide to get this because of simplicity, ease of use, consistency, and good ratings.

SHELFS are 16"x 10" there are 5 shelves total. I would move the front handle up a few inches, and the base could use some vents in it, to let air inthe bottom and keep it cool. the way it is now, be careful what u set it on, the unit gets hot !! the phone number of the company on the front lid would help sell the unit better, and then u don't have to look it up if u want to order something!! the cord is too short for me, I would make the cord as long as 2 of them, and put an On-Off switch in the middle! im going to do this, with an after market switch. the company could have included the 1 drying screen with the unit, if u like it, u can order a set of 5 of them. this way, it gets u to try the product! they put a handle of the door where the smoking pan goes, on an angle, on the left side, like this / . you can now open the little door with ur left hand and put the pan in with ur right hand!maybe even have some legs on the unit, that fold up under it, made of wire, or a little wire stand for it to sit on, so air can get under it. the vents would do the trick! that's easy to do when ur making it, they are stamped in the metal. I used one of these 50 years ago, I know it works!!